Stove-Top Stuffed Peppers Recipe – Old Fashioned Comfort Dinner
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Old-fashioned stove-top stuffed peppers are a modern twist on a classic; they’ve got everything you love about stuffed peppers: sweet bell peppers, a hearty beef and rice filling, and rich tomato sauce, all without turning on the oven or spending hours at the stove. The ground beef and rice are pre-cooked, which is perfect for meal prep or just getting dinner on the table fast.
Updated November, 2025. Rewritten for clarity with new tips.
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How long does it take to cook stuffed peppers with pre-cooked meat stuffing?
Stuffed peppers with pre-cooked filling need only about 30 minutes to simmer. The peppers will be crisp-tender. For softer peppers, cook them 10 to 15 minutes longer.
Recipe Fast Facts:
Prep Time: 10 Minutes | Cook Time: 35 Minutes | Total Time: 45 Minutes
- Quick simmer time: because the beef and rice are cooked before stuffing, the peppers only need about 30 minutes to simmer.
- Perfect for meal prep: the beef and rice can be cooked a day or two ahead for quick and easy assembly at dinnertime.
For an even faster-stuffed pepper recipe, try my deconstructed stuffed pepper recipe!
Ingredient Notes
- Ground beef, turkey or chicken will work
- Cooked rice (white, brown or cauliflower for a low carb version)
- Bell peppers, any color will do, I like to use an assortment of green, red, yellow and orange
- Tomato sauce, crushed tomatoes or tomato purée
- Dried oregano or Italian seasoning
- Garlic or garlic powder (1/4 teaspoon per clove)
- Worcestershire sauce (optional)
Missing an ingredient? Find a substitute with the ingredient swap assistant!
How to Make Old-Fashioned Stove-Top Stuffed Peppers
- Cook the rice and set it aside (this can be done up to a few days before to save time.)
- Rinse the peppers, pat dry, and slice off the tops with a sharp knife. Remove the stems and dice the tops to add to the filling. Trim the bottoms slightly so the peppers stand upright in the pan.
- Hollow out the bell peppers by laying the pepper on its side on a cutting board. Use a sharp knife and run it around the inside of the flesh to remove the core.
- Heat olive oil in a large skillet or dutch oven over medium-high heat. Reduce to medium, add the ground beef, and cook until mostly browned. Stir in the onions and diced pepper tops; cook until softened, about 3 to 4 minutes.
- Add the cooked rice, and 1/2 cup of tomato sauce, stir and simmer for a few minutes longer. Transfer the ground beef mixture to a bowl.
- Wipe out the skillet, add 1 tablespoon olive oil, and heat over medium. Add garlic and cook for a minute, then stir in the remaining tomato sauce, Worcestershire (if using), and oregano. Reduce heat to low.
- Use a spoon to fill the bell peppers with the ground beef and rice mixture. Place each pepper into the skillet with the tomato sauce and spoon a little bit of the sauce over the top of each pepper. Cover the pan and simmer on low heat for 30 minutes.
Meal Prep Tip– cook the rice and beef a night or two before, for an even quicker meal!
Variations to Try
- Vegetarian
Swap the ground beef for cooked lentils, quinoa, or crumbled tofu for a hearty meatless version. - Cheesy
Mix shredded mozzarella, parmesan, cheddar, or pepper jack into the filling, or sprinkle it on top for a melty finish. - Low-Carb
Replace the rice with cauliflower rice to lighten things up without losing the texture. - Meat
If you prefer ground turkey, chicken, pork or sausage, go for it. This recipe works with any ground meat. I like using a mix of ground beef, hot Italian sausage, and marinara sauce for an Italian version.
Want a kick? Stir in chopped jalapeno pepper or a pinch of red pepper flakes.
How to Store Leftovers
Let the stuffed peppers cool to room temperature, then place them in an airtight container and refrigerate for up to 4 days.
To freeze, store the cooled peppers in a freezer-safe container for up to 2 months. Reheat straight from frozen on the stove or in the oven. Just keep in mind the texture may be a bit softer after freezing.
Serving Suggestions
Once your old-fashioned stuffed peppers are ready to enjoy, serve them with a hearty green salad like a kale caesar salad, arugula salad, or a side of green beans or roasted Brussels sprouts and a loaf of crusty bread.
Need More Stuffed Dinner Ideas?
Check out my Stuffed Suppers Plate Builder , it’s full of comforting mix-and-match meal ideas you can easily make for dinner!
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Click on serving size to scale this recipe
Old Fashioned Stove-Top Stuffed Peppers
Ingredients
- 2 tablespoons olive oil
- 3/4 pound ground beef
- 1 cup rice cooked
- 4 bell peppers large
- 2 1/2 cups tomato sauce
- 1/2 cup diced onion
- 2 cloves garlic
- 1 teaspoon Worcestershire sauce – optional
- salt and pepper to taste
Instructions
- Use a sharp knife to trim the tops off of 4 bell peppers . Remove the stems and dice the pepper tops to add to the filling. Trim the bottom off of the peppers which will stabilize them in the pan.
- Hollow out the bell peppers by laying the pepper on its side on a cutting board. Use a sharp knife and run it around the inside of the flesh to remove the core.
- Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the skillet is hot, add 3/4 pound ground beef and cook until it's almost cooked through. Add 1/2 cup diced onion and diced peppers from the tops of the peppers. Cook for a few minutes until the vegetables begin to turn soft.
- Add the 1 cup rice (cooked) and 1/2 cup of tomatoes, stir and simmer for a few minutes longer. Once combined, transfer the ground beef mixture to a bowl.
- Wipe out the skillet and add a tablespoon of olive oil to the skillet and heat it over medium heat, once the oil is hot, add the garlic and cook for few minutes. Add the tomato sauce and oregano; reduce the heat to low heat.
- Use a spoon to fill the bell peppers with the ground beef and rice mixture. Place each stuffed pepper into the skillet with the tomato sauce and spoon a little bit of the sauce over the top of each pepper. Cover the pan and cook on low heat for 30 minutes.
Notes
- Select bell peppers that are large enough to stuff and are sturdy and stand on their own.
- The peppers will be slightly crisp after 30 minutes of cooking time. If you prefer your peppers less crisp, extend the cooking time by 15 to 20 minutes.
Nutrition
Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used
Stove-Top Stuffed Peppers FAQs
If the stuffing seems dry before stuffing the stuffed peppers, add some tomato sauce or diced tomato to the stuffing.
It’s important to cover the pan while cooking as it traps in the steam and helps to cook the peppers.
Any cooked rice works, but long-grain white or brown hold up best in texture.
Aboslutely, these are perfect for preparing ahead of time. Prepare the filling and stuff the peppers. Refrigerate for up to two days before cooking.
I love how easy this recipe is. Tastes like my mom’s recipe but without the soggy peppers.
Thank you Sarah, I am happy hear you liked the peppers!